| Title: | Characterisation of the flavour profile from Graciano Vitis vinifera wine variety by a novel dual stir bar sorptive extraction methodology coupled to thermal desorption and gas chromatography-mass spectrometry |
| Author(s): | Arbulu M; Sampedro MC; Sanchez-Ortega A; Gomez-Caballero A; Unceta N; Goicolea MA; Barrio RJ; |
| Address: | "Department of Analytical Chemistry, Faculty of Pharmacy, University of the Basque Country, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain" |
| DOI: | 10.1016/j.aca.2013.03.024 |
| ISSN/ISBN: | 1873-4324 (Electronic) 0003-2670 (Linking) |
| Abstract: | "The aim of this work was to develop a new analytical technique for the study of the organoleptic compounds (flavour profile) of the Graciano Vitis vinifera wine variety. The cv. Graciano is a singular variety of red grapes with its origins in La Rioja and Navarra (northern Spain). This variety transfers an intense red colour, aroma and high acidity to musts and provides greater longevity and, consequently, a better capacity for ageing wine. A new dual-stir bar sorptive extraction approach coupled with thermal desorption (TD) and GC-MS has been used to extract the volatile and semivolatile compounds. In this extraction step, the optimal values for the experimental variables were obtained through the Response Surface Methodology (RSM). Full scan chromatogram data were evaluated with two deconvolution software tools, and the results were compared. The volatile and semivolatile components were identified with an MS match >/=80%. As a result, the flavour metabolome of the Graciano Vitis vinifera wine variety was obtained, and 205 metabolites were identified using different databases. These metabolites were grouped into esters, acids, alcohols, nitrogen compounds, furans, lactones, ketones, aldehydes, phenols, terpenes, norisoprenoids, sulphur compounds, acetals and pyrans. The majority of the metabolites observed had already been reported in the literature; however, this work also identified new, previously unreported metabolites in red wines, which may be characteristic of the Graciano variety" |
| Keywords: | "Chemistry Techniques, Analytical/*methods Databases, Chemical *Gas Chromatography-Mass Spectrometry Taste Temperature Vitis/chemistry Volatile Organic Compounds/analysis Wine/*analysis;" |
| Notes: | "MedlineArbulu, Maria Sampedro, M Carmen Sanchez-Ortega, Alicia Gomez-Caballero, Alberto Unceta, Nora Goicolea, M Aranzazu Barrio, Ramon J eng Research Support, Non-U.S. Gov't Netherlands 2013/04/30 Anal Chim Acta. 2013 May 13; 777:41-8. doi: 10.1016/j.aca.2013.03.024. Epub 2013 Mar 26" |
